Quinoa with Black Beans and Hominy

Ingredients

• 3 tablespoons agave nectar 
• 1 tablespoon apple cider vinegar 
• 0.3 teaspoon pepper black freshly ground
• 1 head boston lettuce separated
• 15 ounce black beans rinsed drained canned
• 0.3 cup cilantro leaves fresh chopped
• 0.3 cup grapeseed oil 
• 1 tablespoon ground cumin 
• 30 ounce hominy rinsed drained canned
• 0.5 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 6 servings kosher salt and pepper black freshly ground
• 1  lemon zest 
• 2 tablespoons juice of lime fresh (from 2 large limes)
• 2 cups chicken broth low-sodium
• 1.5 cups quinoa 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• pot

Directions

1. Watch how to make this recipe.
2. For the quinoa: In a 2-quart saucepan, bring the quinoa, chicken broth, salt and lemon zest to a boil over medium-high heat. Reduce the heat, cover the pot and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes.
3. Remove the pan from the heat and allow to rest for 10 minutes.
4. For the dressing: In a small bowl, whisk together the grapeseed oil, agave, lime juice, vinegar, cumin, salt and pepper until smooth.
5. In a serving bowl, combine the quinoa, hominy, black beans and cilantro.
6. Add the dressing and toss until coated. Season with salt and pepper. Spoon into the lettuce leaves and serve.